Easy Cheesy Chicken Enchiladas

"This is one of my favorite dishes,so easy to make and so good to eat!"
 
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Ready In:
55mins
Ingredients:
9
Serves:
3
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ingredients

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directions

  • 1.Heat the oven to 350°F Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
  • 2.Stir 1 cup soup mixture, chicken and cheese in a large bowl.
  • 3.Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
  • 4.Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.
  • 5.Ingredient Note: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas, if desired.
  • 6.Easy Substitution: Substitute 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the cooked chicken.
  • 7.Serving Suggestion: Serve with iceberg salad mixed with carrots and red cabbage and a red wine vinaigrette.

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Reviews

  1. My 8 yr old thought it was really great. I'll be making this on a regular basis.
     
  2. I loved these! I had leftover chicken thawed and it was a snap to put these together. I did add additional cheese over the top of the sauce before I covered them. Creamy, cheesy, and good!<br/>I used a medium Picante sauce and think I will opt for hot next time. Thank you for sharing. Made for PAC Spring 2011.
     
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